Roast Pork Casoulet, with Smoked Paprika

Roast pork from the freezer, cooked in a tomato and red wine sauce for an hour. Plus diced spring onion, and a white onion.

The wine was an Artusi Merlot, which is both delicious and cheap.

 I added a generous amount of freshly ground black pepper.  I also added pork stock, plus the herbs sage and tarragon.

I added potatoes and strips of yellow pepper. Plus the herbs oregano and basil, plus a quarter teaspoonful of smoked paprika. Cooked for an hour before serving, and dressed in dried coriander.